To serve:

Some fresh rosemary
1 tablespoon Greek yoghurt (optional)

Method:

Pre-heat the oven an hour or so before you're ready to cook.

Meanwhile, peel and bash the garlic with a pinch of salt , then add the dried oregano and enough oil to loosen the mixture, then season with salt and pepper. Place the chicken in a large bowl, add the marinade, then toss to coat.

Halve, deseed and cut the peppers and courgettes into chunks and cut the lemons into wedges, then thread onto 8 skewers, alternating between chicken, pepper and courgette. Lay the skewers on a baking tray and roast in the hot oven for about 10 to 15 minutes, turning occasionally, or until charred, sticky and cooked through.

Serve the skewers scattered with some fresh rosemary and add an extra touch with a dollop of Greek yoghurt and some chilledCordon Negro or Elyssia Grand Cuvee for a celebratory touch.